Watermelon, Part Two
First, you'll need a v-shaped knife, something like this. (You can probably get one at a kitchen supply store. I'd never even seen such a knife; had you?)
Next, Angie scores lightly around the center of the watermelon, to make sure she keeps her cuts level. Then you stab the knife all around the watermelon's center, poking in the knife as far as you can, and making sure your cuts connect. Once you've cut all the way around, it should break in two (especially if you've purchased a small-ish watermelon).
Even if the middle part isn't quite perfect, don't worry because you scoop out the middle to make a"bowl" that you fill with cut up fruit.
To serve your creation, make a cut from the top toward the bottom (like you'd cut a piece of pie), making your cuts just two or three inches long (not all the way through the bottom of the watermelon). Rotate the watermelon a bit and make another two/three inch cut, and do this all the way around. Then to extract individual pieces, you just use your regular knife to cut side to side (horizontally, connecting between your vertical cuts). Does that make sense?
Then, of course, you eat. And thank the good Lord for the beautiful creation sitting in front of you.